Application of Response Surface Methodology in the Development of Gluten-Free Bread with Yellow Pea Flour Addition

Application of Response Surface Methodology in the Development of Gluten-Free Bread with Yellow Pea Flour Addition

Yellow pea (Pisum sativum L.) flour fortified gluten-free (GF) bread formulation was optimized by response surface methodology (RSM) and the final product was evaluated for shelf life and sensory acceptability. A second-order model was fitted to the precooking temperature of pea flour (PTPF), water...

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Bibliographic Details
Main Author:	Jeradechachai, Thunyaporn
Format:	Others
Published:	North Dakota State University 2017
Online Access:	https://hdl.handle.net/10365/26829

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